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Pumpkin Focaccia

This pumpkin focaccia is slightly spice and covered with salted pepitas, parmesan and crispy sage. It's delish!
5 from 4 votes
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  • 1 3/4 cups warm water
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon honey
  • 5 cups all-purpose flour plus more for your workspace
  • cup pumpkin puree
  • 1 tablespoon kosher
  • ½ teaspoon fresh grated nutmeg
  • ¼ teaspoon dried sage
  • 1 cup extra virgin olive oil
  • 1 handful fresh sage leaves, 12 to 15 leaves
  • cup salted pepitas
  • ¼ cup finely grated parmesan cheese


  • In a bowl, stir together the water, yeast and honey. Let it sit for 10 to 15 minutes until foamy.
  • In the bowl of your stand mixer, add the flour, pumpkin, 1 tablespoon of salt, nutmeg, sage, 1/2 cup of olive oil and the yeast mixture. Stir, using the dough hook, until the mixture comes together. Knead it on medium-low speed for 5 to 6 minutes. If it's super sticky, sprinkle in a bit of extra flour. You want it to be silky!
  • Put the dough in an oiled bowl and cover it. Place it in a warm spot and let it rise for 1 hour, or until it's doubled in size.
  • After it's doubled, place the remaining oil in a 15 1/2 x 10 inch jelly roll sheet pan. Place the dough in the sheet pan and turn it over to cover it in the oil once, then press and spread it until it fits in the pan (or almost fits in the pan. it's going to rise again!). While doing this, press to make finger marks in the dough so it looks like traditional focaccia. Cover the sheet pan and place the dough back in a warm place to rise for another 30 to 60 minutes.
  • Preheat the oven to 425 degrees F.
  • Uncover the pan and cover the dough with the sage leaves, pepitas and parmesan cheese. Add another sprinkle of sea salt and drizzle of olive oil. Bake the bread for 15 to 20 minutes, until it's golden and toasty. Remove from the oven and let it cool before slicing. Devour!

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